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Receta Eggplant, Squash And Tomato With Roasted Garlic Vinaigrette

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Ingredientes

Cost per recipe $12.12 view details

Direcciones

  1. Preheat oven to 350F. Place unpeeled garlic cloves in small baking dish.
  2. Drizzle garlic with extra virgin olive oil and toss to coat. Roast garlic till very tender, about 25 min. Cold. Peel garlic and mince. Transfer to small bowl. Fold in balsamic vinegar. Gradually fold in 1/3 c. extra virgin olive oil.
  3. Set dressing aside.
  4. Preheat broiler. Arrange eggplant slices in single layer on broiler pan.
  5. Brush both sides with extra virgin olive oil. Sprinkle with salt and pepper. Broil till beginning to brown, about 4 min per side. Arrange squash slices
  6. in single layer on broiler pan. Brush tops of squash with extra virgin olive oil; season with salt and pepper. Broil till tops begin to brown, about 4 min.
  7. Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter.
  8. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad.
  9. (Salad can be prepared 2 hrs ahead. Cover and let stand at room temperature.) Sprinkle salad with minced fresh basil and serve.
  10. Serves 6.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2303g
Calories 1104  
Calories from Fat 671 61%
Total Fat 76.14g 95%
Saturated Fat 10.7g 43%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 56mg 2%
Potassium 5415mg 155%
Total Carbs 105.13g 28%
Dietary Fiber 50.1g 167%
Sugars 54.46g 36%
Protein 24.15g 39%
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